Chocolate Sorbet



Prep Time:

Cook Time:

Yields:

Ingredients

 * 200 g (7 oz) 1 cup of caster (superfine) sugar
 * 170 g (6 oz) dark chocolate
 * A pinch of salt
 * 1 teaspoon of ground cinnamon
 * 600 ml (20 fl oz) 2 1/2 cups of water
 * 1 tablespoon of rum (optional)
 * 3/4 cup (75 g) unsweetened cocoa powder (Dutch-processed best)

Directions

 * 1) In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.


 * 1) Remove from the heat and stir in the chocolate until it's melted.


 * 1) Then stir in the remaing water and blend in a blender for 16 seconds.


 * 1) Chill well/.


 * 1) Then churn and freeze the sorbet in an ice-cream maker for 20 minutes, or until frozen but manageable.


 * 1) Scrape into a scalable container and freeze until needed.


 * 1) Serve the sorbet straight from the freezer.